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Thursday, March 21, 2013

Leftover ham is a wonderful problem to have. After 5 days of eating ham, last night Trevor still said this was the best ham ever.

This has been one of our favorite leftover ham recipes. The crispy pie crust gives way to reveal that hot creamy interior that is so delicious.

You can serve it as a whole pot pie or make it for individual serving sizes. The 1.5 cup ramekin size would be good for someone with a huge appetite. For us, the perfect individual size is doing this in a large muffin tin.

Preheat a charcoal grill to 425f, set up for indirect heat. (For Big Green Egg, platesetter legs down, use a spacer between the plate setter and pie pans.)

In a medium sauce pan, melt butter and saute onion and chile for 5 minutes. Stir in the flour to form a roux. Whisk in the stock, about 1/4 cup at a time, whisking until well blended each time. Whisk in the half and half.

Add the cheese to the mixture in small batches, stirring until well blended. Add the seasonings and taste the sauce. Adjust with salt/pepper as needed. Stir in the ham and veggies, remove from heat.

For single large pot pie - Place bottom crust in a greased 9" stoneware pie pan. Pour pie filling in. Top with the top crust and seal edges with a fork. Slice or poke holes in top.

For large individual pot pies - Cut pie dough discs into uneven fourth's as shown in the pictures. Roll one of the larger fourths into a 6" circle and fit into 1.5 cup greased ramekin. Fill to the top with the ham mixture. Roll one of the smaller fourths into a 3-4" circle and top the ramekin. Seal edges with a fork. Repeat with three more ramekins.

For medium sized individual pot pies - do as above but divide dough into sixths. and use a large muffin tin.

Baste with egg-wash. Bake on the grill until he crust is golden and crispy, about 30-40 minutes.

20 comments:

I buy spiral cut hams from Costco for a Sunday dinner then have what seems like a million pounds left. My kids love it, but I need to find new ways of using up the ham. This pot pie is a really good idea, and in ramekins even better.

These look fabulous. That pie crust is amazing. I still cheat and use the store bought. Some day I will make my own. Honestly I never even thought of ham pot pie, but really why not. What awesome flavors.

Chris, this looks so good! I'm half English and half Southern, so I'll put anything into a pie. Love to make individual pies, but I've never used the muffin tin as it would make a bit too small a serving for me - don't have a huge appetite, but I tend to eat a lot of pie!

Have you ever tried making it and freezing it? I was thinking of one large pie and freezing it for a few months out. We had so much leftover that we have been doing breakfast sandwiches and eating with the other Christmas leftovers that it would be nice to make & freeze for a few weeks down the road for an easy dinner. Wondering how long you'd bake from frozen state??